1 Preheat oven to 350°F. Butter a 4×8-inch loaf pan. To make it easier to remove the loaf from the pan, you may want to lay down a wide strip of parchment paper, along the length of the bottom of the loaf pan, and up the narrow sides. Butter this as well.

2 Beat the butter until fluffy, about 2 minutes on high in an electric mixer. Add the sugar and beat for an additional 2 minutes. Add the eggs, one at a time, beating until completely incorporated after each addition. Beat in the orange zest.

3 In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.

4 Add the yogurt and dry ingredients by thirds, starting with the yogurt, alternating the additions. Beat only until just incorporated. Mix in the golden raisins.

5 Immediately pour batter into prepared loaf pan. Place in middle rack of 350°F oven. Bake for 45-50 minutes*, until a skewer inserted into the center comes out clean.

6 Cool on a rack in the pan for 5 minutes. Then remove the loaf from the pan and cool for another 10 to 15 minutes.

7 While loaf is cooling, prepare optional glaze if using. Whisk together the lemon juice, orange juice, and powdered sugar until smooth and there are no lumps. Place loaf on a serving plate. Use a toothpick or skinny skewer to poke holes in the top of the loaf and drizzle the glaze over the loaf.

*If you are using a 5×9 loaf pan, the loaf will be done earlier. Check at 40 minutes. You can use this recipe for muffins, in which case the cooking time should be 20-25 minutes.